Sumiso-Ae 菜の花酢みそ和え
Vinegar Miso Dressing
Nanohana, rape blossoms, have a bit of bitterness to them that pairs well with a sweet and tart miso dressing. The dressing can also be used with boiled octopus and cucumbers or with boiled hotaru-ika (firefly squid).
Sumiso Vinegar-Miso Dressing
50 grams Saikyō miso, white, sweet rice miso from Kyoto
1 Tablespoon mirin
1 teaspoon water
1 Tablespoon sugar
1 Tablespoon rice vinegar (komézu)
*Add some karashi Japanese mustard to the dressing for a bit of heat. Karashi is sold at the supermarket pre-mixed in small tubes, or dried in the spice section. The dried version needs to be mixed with some water.
In a small pan, combine the Saikyō miso, mirin, water, and sugar and cook over low heat for about two minutes, stirring constantly. Be careful not to burn the miso.
Remove from heat and allow it to cool to room temperature. Add the rice vinegar and mix thoroughly.
The mixture can be kept in the refrigerator for up to 5 days in a sealed container.
Use sumiso to dress cooked vegetables such as nanohana (rape blossoms), asparagus, or pea pods, as well as boiled seafood like octopus or hotaru-ika (firefly squid). Octopus and firefly squid are usually sold pre-cooked at the supermarket.
